ojja bil merguez

Ingredients

  • Optional: 1/2 - 1 pound Merguez , broiled, and cut into small pieces
  • 6 cloves of garlic, peeled and crushed
  • 6 T. olive oil
  • 2 T. tomato paste or catsup
  • 14 ounces diced tomatoes
  • 1 tsp. caraway seed
  • 1-2 tsp. harissa*
  • 12 eggs
  • salt and pepper to taste

6 servings

Broil or grill the Merguez Put the garlic in a large frying pan. Sprinkle it with oil and cook 2-3 minutes over a low flame. Add the tomato paste, diced tomatoes, caraway, harissa, about 1/2 tsp. salt, and cook over medium heat to thoroughly cook the garlic with the sauce.

Crack the eggs over the sauce, and cook until the whites are firm, but the yolks are still soft. At this moment, add the merguez, and mix the entire dish together. Cook just another minute so that the Ojja is neither liquid nor dry. Serve immediately.

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